Fat composition and frothing oil-in-water emulsion
US6228417A · kind A · utility
Assignee
Inventors
Key dates
| Filing date | Feb 29, 1996 |
| Grant date | May 8, 2001 |
| Priority date | — |
| Expiry date | Feb 29, 2016 |
Classification
- Technology area (CPC C)Chemistry; Metallurgy
- CPC primaryC11C3/08
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
The objects of the present invention are to provide a whippable oil in water type emulsion, which possesses good heat resistance, excellent melting properties in mouth, freshness and cold feeling, and to provide a fat composition suitable for preparing the emulsion. A fat composition, comprising 25-60% of glycerides, of which constituent fatty acid residue has not more than 38 total carbon atoms, 25-50% of glycerides, of which constituent fatty acid residue has 42-46 total carbon atoms, and 5-25% of glycerides, of which constituent fatty acid residue has not less than 48 total carbon atoms was prepared by mixing laurin fats or hydrogenated products thereof which contain fatty acid residues with 16-24 carbon atoms or esters thereof, or a fat being rich in glycerides with fatty acid residues containing 16-24 carbon atoms, transesterifying them by a known method in the presence of a lipase having 1,3-specificity, and, if necessary, extremely hydrogenating them. Then, the fat composition obtained is used to prepare the whipping oil in water emulsion.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.